Ingredients:

  • 2 medium-large Sweet Potatoes (approx. 1.3 lbs or 600 grams), peeled and grated
  • 1 Large Egg, lightly beaten
  • 2 tablespoons Cornstarch (or Tapioca Starch)
  • 1 teaspoon Fine Sea Salt
  • 1/2 teaspoon Freshly Ground Black Pepper
  • 1/2 teaspoon Smoked Paprika
  • 3 tablespoons High-Heat Neutral Oil (Avocado, Canola, or Refined Coconut), divided

Instructions:

  1. Prep the Potatoes: Peel the sweet potatoes. Using a box grater (large holes) or a food processor, grate the potatoes uniformly.
  2. Expel the Moisture (CRITICAL STEP): Place the grated sweet potato onto the centre of a clean, sturdy kitchen towel. Gather the corners of the towel and twist tightly over the sink. Squeeze with considerable pressure until no more liquid drips out. The resulting potato mass should feel dry and flaky.
  3. Bind the Mixture: Transfer the dried sweet potato shreds to the large mixing bowl. Add the lightly beaten egg, cornstarch, salt, pepper, and smoked paprika.
  4. Combine: Mix thoroughly with your hands or a spoon until all the shreds are evenly coated and the mixture holds together when squeezed.
  5. Heat the Pan: Place the skillet over medium-high heat. Add 1 tablespoon of the neutral oil. Wait until the oil shimmers slightly before proceeding.
  6. Shape the Patties: Scoop about 1/3 cup of the potato mixture and shape it into a firm, flat patty (about 3 inches wide and 1/2 inch thick). Press them firmly together so they don't crumble in the pan.
  7. Cook the First Batch: Carefully place 3–4 patties in the hot pan. Use your spatula to press down gently on the patties immediately after placing them in the pan to ensure maximum contact with the heat.
  8. First Side Cook: Cook for 4 to 6 minutes until the edges are dark golden brown and crispy.
  9. Flip and Finish: Flip the hash browns and cook the second side for another 4 to 5 minutes, pressing down again with the spatula. The hash browns should be deeply golden brown and firm to the touch.
  10. Drain and Repeat: Remove the cooked hash browns and place them on a paper towel-lined plate to drain excess oil. Wipe the pan clean if needed, add the remaining oil, and repeat the process with the rest of the mixture.
  11. Serve Immediately: Serve piping hot with your chosen accompaniments.